This super creamy burnt cheesecake is a rich, custard-like dessert inspired by the famous Basque-style cheesecake. It features a deeply caramelized top with a soft, melt-in-your-mouth center that feels elegant yet wonderfully rustic. With no crust and no water bath, it delivers maximum flavor with minimal effort.
Why You’ll Love This Recipe
This cheesecake stands out for its simplicity and indulgence. The texture is incredibly smooth and creamy, almost like a baked custard, while the darkened top adds a subtle bitterness that balances the sweetness perfectly. It requires just a handful of ingredients, comes together quickly, and looks stunning without any decoration. Even better, the flavor and texture improve after chilling, making it an ideal make-ahead dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g cream cheese, softened
60 g granulated sugar
5 g cake flour
1 large egg yolk
1 large whole egg
150 g whipping cream
Directions
Preheat the oven to 200°C (390°F). Line a 6-inch springform pan with parchment paper, allowing the paper to rise above the rim to accommodate the cheesecake as it bakes.
In a mixing bowl, beat the cream cheese and sugar until completely smooth and creamy, with no lumps remaining.
Add the egg yolk and whole egg one at a time, mixing well after each addition until fully incorporated.
Sift the cake flour over the batter and gently fold it in until just combined.
Pour in the whipping cream and stir until the batter is smooth, glossy, and well blended.
Transfer the batter into the prepared pan. Bake for 25 to 30 minutes, until the top is deeply browned and the center still jiggles slightly when shaken.
Remove from the oven and allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours before slicing to allow it to fully set.
Servings and timing
This recipe yields 6 servings.
Preparation time is approximately 10 minutes.
Baking time is about 30 minutes.
Chilling time is at least 4 hours for best texture.
Variations
For a gluten-free version, replace the cake flour with an equal amount of cornstarch.
Add 1 teaspoon of vanilla extract for a warmer aroma.
Infuse the whipping cream with finely grated lemon zest for a bright citrus note, or a pinch of espresso powder for a subtle coffee flavor.
Storage/Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 4 days.
For longer storage, slice and wrap individual portions tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating is not recommended, as this cheesecake is best enjoyed chilled or at room temperature.
FAQs
Why is the top of the cheesecake so dark?
The high baking temperature intentionally caramelizes the top, creating the signature burnt flavor of this style of cheesecake.
Is the center supposed to be soft?
Yes, the center should be creamy and slightly jiggly. It will firm up more as it chills.
Can I make this cheesecake ahead of time?
Absolutely. It tastes even better the next day after chilling overnight.
Do I need a crust for this recipe?
No, this cheesecake is traditionally crustless, which keeps the focus on the creamy filling.
Can I use a larger pan?
Yes, but the cheesecake will be thinner. Adjust the baking time slightly and watch for a deeply browned top.
How do I know when it’s done baking?
The top should be dark brown, and the center should wobble gently when the pan is shaken.
Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind it affects both sweetness and caramelization.
Why did my cheesecake crack?
Small cracks are normal and add to the rustic look. They do not affect taste or texture.
Can I use all-purpose flour instead of cake flour?
Yes, but use a smaller amount to avoid a dense texture.
Should I serve it cold or at room temperature?
Both work well, but slightly chilled slices highlight the creamy texture best.
Conclusion
This super creamy burnt cheesecake proves that a few simple ingredients can create an unforgettable dessert. With its dramatic appearance, silky interior, and effortless preparation, it’s perfect for special occasions or anytime you want a truly satisfying treat. Once you try it, this cheesecake is sure to become a favorite in your kitchen.
This super creamy burnt cheesecake features a caramelized top and a custard-like center. Inspired by the Basque-style cheesecake, it’s crustless, easy to make, and incredibly rich and smooth—perfect for special occasions or make-ahead desserts.
Ingredients
250 g cream cheese, softened
60 g granulated sugar
5 g cake flour
1 large egg yolk
1 large whole egg
150 g whipping cream
Instructions
Preheat oven to 200°C (390°F). Line a 6-inch springform pan with parchment paper, letting it overhang the sides.
In a bowl, beat the cream cheese and sugar until smooth and lump-free.
Add the egg yolk and whole egg one at a time, mixing well after each addition.
Sift in the cake flour and fold it in gently.
Stir in the whipping cream until the batter is smooth and glossy.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until the top is dark brown and the center still jiggles slightly.
Let cool completely at room temperature, then chill in the refrigerator for at least 4 hours before slicing and serving.
Notes
For best texture, chill for at least 4 hours or overnight before serving.
Don’t worry if the top looks very dark—it’s meant to be caramelized.
Letting ingredients come to room temperature helps ensure a smooth batter.
Use cornstarch instead of cake flour for a gluten-free version.
